Make caramel sauce. In a saucepan, put brown sugar and 2 tablespoons hot water. Heat over medium heat and simmer stirring constantly until sugar is melted and thickened slightly. Turn off the heat and stir in 1 tablespoon hot water. Pour into the prepared loaf pan.
Make pudding mixture. In another saucepan, put almond milk, 4 tablespoons granulated sugar. Heat over medium- heat, stirring constantly to dissolve sugar. When the sugar is dissolved, turn off the heat immediately. (do not boil)
In a bowl, beat 4 eggs and whisk in the almond milk mixture little by little. Strain twice then tir in vanilla extract and set aside.
Make cake batter. In a bowl of stand mixer, put 2 eggs and 3 tablespoons granulated sugar. Whisk on medium-high speed until fluffy and frosty. Remove the bowl from the stand mixer and add all-purpose flour. With rubber spatula, mix gently to blend well.
Pour the pudding mixture into the loaf pan then put the cake batter.
In a deep baking pan such as 13x9x3 or large casserole, put the loaf pan and pour hot water around the loaf pan (not in the loaf pan) 2-2.5 inch height up to the loaf pan.
Bake for 37-40 minutes until toothpick inserted in center of pudding cake comes out clean from the pudding part and with a few moist crumbs attached from the cake part.
Let cool on a wire rack then refrigerate for about 3 hours.
To serve, place the loaf pan up-side down on a serving plate and remove the Almond Milk Pudding Cake from the loaf pan. Cut into desired size.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/almond-milk-pudding-cake